Pistachio Macarons
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I had so many requests for a pistachio ganache recipe. To be honest, pistachios have a very subtle flavor. Just think for a minute. How would you describe pistachio flavor? It is really hard to explain; you have to taste it. Pistachio Macarons are the most sold in all bakeries. I am sharing a simple recipe for pistachio ganache that I use all the time.
Why You’ll Love This Recipe
- Pistachio macarons are gluten-free cookies. Try also Meringue Cookies.
- Ganache is smooth and has an amazing texture, like Strawberry Macarons.
- This flavor is very popular in many bakeries like Raspberry Macarons.
Ingredients For Macaron Shells
- Flour. Almond flour. Make sure it’s almond flour and not almond meal.
- Sugar. White granulated sugar and powdered sugar.
- Egg whites. Egg whites at room temperature.
- Food coloring. I used green with brown powdered food coloring. You can also use gel coloring. Just make sure it is water-based and not oil-based.
Ingredients For Pistachio Ganache
- Chocolate. White chocolate Valrhona Ivoire 35%
- Cream. Heavy cream (32%-35% fat). Do not replace it with half and half or milk.
- Pistachio paste. You can use store-bought, or you can use homemade.
How to Make This Recipe
- Bake macaron shells. To make macaron shells, I used a basic French Meringue recipe.
- Make pistachio ganache. See the instructions down below.
- Assemble macarons. Fill macaron shells with pistachio ganache.
To make the ganache, first melt the chocolate in the microwave using 30-second intervals. After that, bring heavy cream to a boil with the pistachio paste, but do not boil! Pour the hot mixture in thirds into melted white chocolate, stirring after each addition with the help of a rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and press down the spatula. Using an immersion blender, emulsify the ganache until smooth. After that, transfer the ganache into a flat glass container. Cover it by gently pressing plastic wrap onto its surface (to contact). Refrigerate for 6-8 hours or overnight. Over that time, the ganache will develop a creamy consistency and will be ready to pipe.
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How to Assemble Macarons
When you have macaron shells baked and ganache ready, you can assemble macarons. First, transfer the ganache to a pastry bag fitted with a round Wilton 1A tip. Then, turn half of the shells over with the flat sides up and fill them with the pistachio ganache. Close them with the rest of the shells, pressing down lightly. I like to roll macarons into pistachio flour or chopped pistachios. Little pieces of pistachios will stick to the ganache. This trick gives an interesting look and even more pistachio flavor. But you have to roll macarons as soon as you fill them with the ganache. When you fill all shells, refrigerate the macarons for 12-24 hours in the airtight container and enjoy!
Tip from Marina: for pistachio macaron shells I like to use almond flour and pistachio flour. I am replacing 25% of almond flour with pistachio flour. You can buy pistachio flour or make your own.
How to Make Pistachio Flour
You will need to roast pistachios in the oven at 350oF for 10-15 minutes and cool them completely after that, place roasted pistachios into a small food processor or Thermomix. Pulse a few times. You have to be very careful here; do not process to the point when it will start to release oil. You will end up with pistachio paste! I would recommend to sift the ground pistachios before baking. That is all! Congratulations! You just made pistachio flour.
Recipe FAQs
Store Pistachio Macarons in an air -tight container for 2-3 days.
This happens when macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
Overmixed batter. Check the consistency of the batter every 2-3 folds. Overmixed batter will run off the spatula very fast.
You can freeze Pistachio macarons for up to 6 months in an air-tight container.
If you make these Pistachio Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Pistachio Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 kitchen scale
- 1 rabber spatula
Ingredients
Pistachio Ganache
- 300 gr Ivoire Valrhona white chocolate 35 %
- 150 gr heavy cream (32% -35% fat)
- 45 gr pistachio paste
Macaron shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar 1/2 cup
Instructions
How to Make Pistachio Ganache
- Melt the chocolate in the microwave using 30-second intervals.
- Bring heavy cream to a boil with the pistachio paste.
- Pour the hot mixture in thirds into melted white chocolate, stirring after each addition with the help of a rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and by pressing down the spatula.
- Using an immersion blender, emulsify the ganache until smooth.
- Transfer the ganache into a flat glass container. Cover it by gently pressing plastic wrap onto its surface (to contact). Refrigerate for 6-8 hours or overnight. Ganache will develop a creamy consistency.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.”
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
How to Assemble Pistachio Macarons
- Transfer the pistachio ganache to a pastry bag with a round pipping tip.
- Pipe ganache on one flat side of the macaron shell.
- Sandwich macaron with another macaron shell. Make sure there is no ganache coming out from the sides of the macaron.
- Place filled macarons into an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them!
Hello! I don’t have pistachio butter. If I omit it, will the taste and the texture be fine?
No, taste and texture will be diffrent.